Bread Bowls I Recipe -
Bread Bowls I Recipe
  • READY IN hrs

Bread Bowls I

Recipe by  

"Bread, stew and no dishes to wash after dinner!"

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Ingredients Edit and Save

Original recipe makes 4 bread bowls Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    2 hrs 30 mins


  1. In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.
  4. Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.
  6. Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

halfed the recipe and they turned out too big than what was expected. I just halfed them again to make a bowl. Great!

Most Helpful Critical Review
Jan 08, 2004

I ended up with hard "cracker" like rolls rather than bread bowls. They did not rise up into anything deep enough to hold soup. They actually worked well, though, as I broke them up and dipped them in the soup (which I served the old fashioned way - in bowls from the cupboard.)


27 Ratings

Sep 24, 2003

Great tasting and fun to eat!

Jan 08, 2004

I followed this recipe exactly and ended up with 4 small, hard bread disks... They didn't even resemble bread bowls... I would recommend using just a light bread flour and not flattening them into disks. The Italian bread bowl recipe on this site is 500 times better!!! Take a look at that one if you want a good bread bowl :)

Mar 09, 2007

I use all purpose white flour in the whole recipe and 2 tablespoons of yeast. The result is a bread that does not compete with the food inside it. I also pull out the bread inside the bowls to dip into the soup or the stew. The bowls are moist and chewy inside and crusty on the outside.

Feb 20, 2006

This receipe worked fine -- I didn't flatten the bread to discs before baking, I left them as balls. I put a home made stew in them. The bread had a nice coarse taste and texture to them, perfect compliment to the stew. In addition the crust was firm and chewy/crunchy that tasted really good and held up well under the gravy of the stew.

Nov 26, 2006

I used 3 cups whole wheat flour and one white. Also, divided dough into 2 instead of 4, as I wanted larger bowls for putting dip in at a party. The taste was fine, but they didn't raise into bowls. I would try this recipe again, but don't flatten into disks at all. Whatever shape they are when they are doughy is what shape they will be when they come out. That is really the only major issue with this recipe, otherwise the taste is fine, and makes a nice crusty outside with a more chewy inside.

Jan 14, 2004

made a corn chowder and was great. never made anything like this so was kind of scared how they would come out and was perfect


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 97.7 g
  • 32%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 1183 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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